little healthful muffins


I tend to get bored with breakfasts, usually because I make the same thing every weekday morning for months at a time. Two years ago, it was smoothies. Every morning I’d throw some protein powder, yogurt, banana, frozen berries and soymilk into a blender. But cleaning that blender turned out to be more than I cared to handle in the morning. I moved on to cereal, but soon grew tired of that. Then it was oatmeal, which I ate every day until I could hardly bear to look at it. Now, I’m back on cereal. This time, with fresh berries and soymilk. Who knows how long it’ll last.


So when I saw these beautiful little muffins that contain hardly more sugar and fat than the cereal I usually eat, I couldn’t resist. I made the first batch with dried apricots and toasted walnuts. They were super delicious, filling and nutritious. AND I could make them start to finish in under 20 minutes. Not that I’ll be baking every morning, but they can certainly be made on a quiet weeknight or on Sunday afternoon. Anyhow, I’ve made them 3 times in the last 3 weeks. The little muffins break up the monotony of the cereal bowl and make me feel like I’m getting a treat mid-week.


Little Bran Muffins

Adapted from, which was adapted from Bran Muffin recipe in The New York Times Natural Foods Cookbook published 1971.

1 cup whole wheat flour
1 cup all-purpose white flour
1 1/2 cups toasted wheat bran
3/4 teaspoon fine grain sea salt
1 1/4 teaspoons baking soda
2 tablespoons raw natural cane sugar
2 cups full fat yogurt*
1 egg, lightly beaten
1/2 cup honey, preferably a light honey such as clover
2 tablespoons melted butter
1 cup of add-ins of your choice – raisins, chopped dried fruit, nuts, etc (optional)**

Preheat oven to 425F degrees, racks in the middle.

In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.

Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing.

Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full. Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer.

*Adding flavored yogurts enhances the mix-in’s flavor as well. For example, to make super-blueberry muffins, use blueberry yogurt (I like Stonyfield Farms Whole Milk Wild Blueberry) and mix in dried or fresh blueberries.

**I’ve used 1/2 cup walnuts & 1/2 cup dried fruit every time. Twice, I used dried apricots, and once I used dried cranberries. Both were delicious, though I must say that I’m partial to the berry muffins.


  1. Thanks this was a good read

  2. Thanks, Jill! I just made a batch of these and they are delicious. I made a siimlar recipe a while back, but what I love about this one is that it calls for an entire quart of buttermilk. I don’t like having leftovers of ingredients I don’t use often more often than not, it ends up going bad and getting tossed. One more money-saving tip paper muffin liners are MUCH less expensive at Gordon Food Service (GFS) than at the regular grocery store.Lastly, a request: At my moms’ group yesterday we had a speaker talking about children’s friendships. The advice she gave us was to make our homes the gathering place for our kids’ friends and to be welcoming and prepared to offer snacks. Do you have any tips for feeding hungry teenagers on a tight budget on a moment’s notice? I was thinking this muffin recipe would be great and would love to hear if you have any other ideas and/or recipes.

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